Aspects chimiques et biologiques de la composition du cafè vert
The fruit of the coffee tree is at the beginning of a sequence of operations leading to edible coffee and composition influences the various technological processes. The knowledge of its composition, as well as of its variations, is useful for a better understanding of the importance and sense of the manufactureand for its rationalization. An account of constituents of the different parts of the berries, mainly the beans, is drawn up. Biosynthesis and metabolism of caffeine is called back to mind in so far as its knowledge could lead to obtaining further varieties of caffeine-free Coffea. The formation of some other important constituents (phenolic acids, trigonelline, terpenoids,...) is also reviewed
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | biblioteca |
| Published: |
Paris (Francia)
1979
|
| Subjects: | BIOQUIMICA, ANALISIS QUIMICO, ANALISIS DE CAFE VERDE, CAFE VERDE, COMPOSICION DEL GRANO, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
KOHA-OAI-BVE:73834 |
|---|---|
| record_format |
koha |
| spelling |
KOHA-OAI-BVE:738342020-02-03T21:41:16ZAspects chimiques et biologiques de la composition du cafè vert 106033 Poisson, J. 3180 Association Scientifique Internationale du Cafè, París (Francia) 33926 8. Colloque Scientifique International sur le Cafè Abidjan (Costa de Marfil) 28 Nov-3 Dic 1977) Paris (Francia)1979The fruit of the coffee tree is at the beginning of a sequence of operations leading to edible coffee and composition influences the various technological processes. The knowledge of its composition, as well as of its variations, is useful for a better understanding of the importance and sense of the manufactureand for its rationalization. An account of constituents of the different parts of the berries, mainly the beans, is drawn up. Biosynthesis and metabolism of caffeine is called back to mind in so far as its knowledge could lead to obtaining further varieties of caffeine-free Coffea. The formation of some other important constituents (phenolic acids, trigonelline, terpenoids,...) is also reviewedThe fruit of the coffee tree is at the beginning of a sequence of operations leading to edible coffee and composition influences the various technological processes. The knowledge of its composition, as well as of its variations, is useful for a better understanding of the importance and sense of the manufactureand for its rationalization. An account of constituents of the different parts of the berries, mainly the beans, is drawn up. Biosynthesis and metabolism of caffeine is called back to mind in so far as its knowledge could lead to obtaining further varieties of caffeine-free Coffea. The formation of some other important constituents (phenolic acids, trigonelline, terpenoids,...) is also reviewedBIOQUIMICAANALISIS QUIMICOANALISIS DE CAFE VERDECAFE VERDECOMPOSICION DEL GRANO |
| institution |
IICA |
| collection |
Koha |
| country |
Costa Rica |
| countrycode |
CR |
| component |
Bibliográfico |
| access |
En linea |
| databasecode |
cat-sibiica |
| tag |
biblioteca |
| region |
America Central |
| libraryname |
Sistema de Bibliotecas IICA/CATIE |
| topic |
BIOQUIMICA ANALISIS QUIMICO ANALISIS DE CAFE VERDE CAFE VERDE COMPOSICION DEL GRANO BIOQUIMICA ANALISIS QUIMICO ANALISIS DE CAFE VERDE CAFE VERDE COMPOSICION DEL GRANO |
| spellingShingle |
BIOQUIMICA ANALISIS QUIMICO ANALISIS DE CAFE VERDE CAFE VERDE COMPOSICION DEL GRANO BIOQUIMICA ANALISIS QUIMICO ANALISIS DE CAFE VERDE CAFE VERDE COMPOSICION DEL GRANO 106033 Poisson, J. 3180 Association Scientifique Internationale du Cafè, París (Francia) 33926 8. Colloque Scientifique International sur le Cafè Abidjan (Costa de Marfil) 28 Nov-3 Dic 1977) Aspects chimiques et biologiques de la composition du cafè vert |
| description |
The fruit of the coffee tree is at the beginning of a sequence of operations leading to edible coffee and composition influences the various technological processes. The knowledge of its composition, as well as of its variations, is useful for a better understanding of the importance and sense of the manufactureand for its rationalization. An account of constituents of the different parts of the berries, mainly the beans, is drawn up. Biosynthesis and metabolism of caffeine is called back to mind in so far as its knowledge could lead to obtaining further varieties of caffeine-free Coffea. The formation of some other important constituents (phenolic acids, trigonelline, terpenoids,...) is also reviewed |
| format |
|
| topic_facet |
BIOQUIMICA ANALISIS QUIMICO ANALISIS DE CAFE VERDE CAFE VERDE COMPOSICION DEL GRANO |
| author |
106033 Poisson, J. 3180 Association Scientifique Internationale du Cafè, París (Francia) 33926 8. Colloque Scientifique International sur le Cafè Abidjan (Costa de Marfil) 28 Nov-3 Dic 1977) |
| author_facet |
106033 Poisson, J. 3180 Association Scientifique Internationale du Cafè, París (Francia) 33926 8. Colloque Scientifique International sur le Cafè Abidjan (Costa de Marfil) 28 Nov-3 Dic 1977) |
| author_sort |
106033 Poisson, J. |
| title |
Aspects chimiques et biologiques de la composition du cafè vert |
| title_short |
Aspects chimiques et biologiques de la composition du cafè vert |
| title_full |
Aspects chimiques et biologiques de la composition du cafè vert |
| title_fullStr |
Aspects chimiques et biologiques de la composition du cafè vert |
| title_full_unstemmed |
Aspects chimiques et biologiques de la composition du cafè vert |
| title_sort |
aspects chimiques et biologiques de la composition du cafè vert |
| publisher |
Paris (Francia) |
| publishDate |
1979 |
| work_keys_str_mv |
AT 106033poissonj aspectschimiquesetbiologiquesdelacompositionducafevert AT 3180associationscientifiqueinternationaleducafeparisfrancia aspectschimiquesetbiologiquesdelacompositionducafevert AT 339268colloquescientifiqueinternationalsurlecafeabidjancostademarfil28nov3dic1977 aspectschimiquesetbiologiquesdelacompositionducafevert |
| _version_ |
1756057841358077953 |